This recipe is uncomplicated and easy to follow and produces a rich, tasty curry full of texture and flavor, made so by the addition of ground cashews and freshly made Garam Masala. Do not be tempted to cut corners by buying Garam Masala from the supermarket. Making your own will result in a curry with much rounder, more complex flavors.

Ingredients

* 3 lb. chicken breasts, chopped into bite-sized pieces
* 3 Tbs. oil
* 2 lg. onions, chopped
* 3 cloves garlic, chopped
* 4 Tbs. freshly grated ginger
* 3 Tbs. curry powder
* 1/2 tsp. chili powder
* 1 tsp. salt
* 128-oz. can tomatoes
* 1/4 C. fresh corriander or mint
* 2 tsp. garam masala
* 1 C. plain unsweetened yogurt
* 5-6 oz. raw cashews, ground

Directions

Heat oil, fry onion, garlic and ginger until soft and golden. Long slow cooking at this stage is the basis of a good curry. I often cook this mixture for 20 minutes or more.

Add the curry powder and chili and cook for 1 minute, stirring constantly. Add salt, tomatoes and herbs and mix to combine before adding the chicken. Stir the chicken into the tomato mixture to coat. Simmer covered, on very low heat for about 45 minutes or until the chicken is cooked through. Scrape the base of the pan from time to time to ensure that the spices do not stick.

Stir in the garam masala and yogurt and simmer for 5 minutes. Stir in the cashews and serve.

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